Italian-style meatballs with super veggie mash and feta

Method

Mash it

1. Peel and dice potatoes.
2. Dice carrots 2cm.
3. Add to a pot and cover with hot tap water.
4. Bring to the boil and cook on high heat for 15-20 mins, until very tender.
5. Drain and return to pot with milk.
6. Mash until smooth and season to taste with salt and pepper.

Shape it

1. Meanwhile, in a bowl, combine all meatball ingredients except oil (beef mince, garlic powder, onion powder, Italian herbs, breadcrumbs, egg,), until well combined.
2. Use a tbsp measure and damp hands to shape mixture into balls.
3. Heat oil in a fry pan on medium-high.
4. Cook meatballs for 5-6 mins, turning frequently, until browned.

Cook it

1. Add tomato passata, soy sauce and sugar to pan.
2. Gently stir to combine and bring to a simmer.
3. Cook for 5-7 mins, until reduced and meatballs are cooked through.
4. Remove from heat and stir through spinach, until wilted.
5. Season to taste with salt and pepper.

Eat it

1. Top mash with saucy meatballs.
2. Crumble over feta.

Dinner is ready!

Tip

If you don’t have passata you can use a regular tomato pasta sauce or crushed tomatoes.